I made this as an accompaniment to my Angaraganoush, hence the chilli, and then ended up enjoying the left overs with other things. It has such a nice sweet and spicy kick. You can skip the chilli if you wish.
1 large bottle cashew nuts
1 cup water
1/2 cup sugar
1 pinch salt
1/2 teaspoon chilli flakes
- Making the brittle with water, sugar, chilli flakes, cashews, a pinch of sea salt. I chose cashews because there are peanut allergy sufferers in my house so we don’t ever have them lying around. You make a syrup and then mix the cashews in until evenly coated.
2. The nuts weren’t properly roasted before so they had a bit of a claggy taste I did not like. So I spread them on a backing sheet and baked them in the oven at about 175*C for 25 minutes. This picture is before roasting. After roasting they were nice and brown and caramelised.
3. I stored the brittle in this air tight kilner jar in the fridge and it has been there for almost 3 weeks now and they are still crisp and tasty.
I use the chilli cashew nut brittle on everything. To sprinkle over breakfast cereal or dessert, mixed in with a big bowl of salt popcorn, or enjoyed with a bit of dark (hot) chocolate before bed.
How do you use your brittle?